Irish Apple Dumplings Recipe
Taste it to believe it that this irish apple dumplings recipe can get you hooked easily. The marriage of the incredible flavors of apple with other ingredients is the secret to this irish apple dumplings recipe. It is an effortless dessert. Whether you are an amateur cook or a professional chef, I recommend the irish apple dumplings for the sheer joy of cooking it.
Ingredients
5 medium-size baking apples
2 tablespoons lemon juice
1/2 cup finely chopped walnuts
1/4 cup honey
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
Pastry for 2 Basic Flaky Piecrusts
Ground cinnamon, for sprinkling
Directions
Core apples leaving a l/2-inch plug at bottom to hold filling.
Scrape out seeds with point of corer, and enlarge holes to 1-inch diameter.
Peel apples, placing them into a large bowl.
Cover with cold water, and stir in lemon juice.
In a small bowl, mix together walnuts, honey, lemon rind, and 1/4 teaspoon cinnamon until blended.
Preheat oven to 450°F.
Divide pastry into 4 portions.
Roll out 1 portion large enough to cut evenly into a 7-inch square. (If apples are medium-large, you may need 8-inch squares.) Sprinkle square lightly with cinnamon.
Take an apple out of the water and dry it with a paper towel.
Spoon filling into hollow, and stand apple in the center of square of pastry.
Bring up 4 corners to top of apple and fasten well by pressing with tines of a fork.
Repeat with remaining apples, rerolling scraps of pastry to enclose fifth apple.
Place apples on a large baking sheet or jelly-roll pan.
Reduce heat to 400°F.
Bake apples in top third of oven for 15 minutes, and then reduce heat to 350°F.
Continue baking for 30 minutes longer, or until apples are tender when pierced with a fork and pastry is nicely browned.
Place pan on a wire rack, and allow apples to cool.
Scrape out seeds with point of corer, and enlarge holes to 1-inch diameter.
Peel apples, placing them into a large bowl.
Cover with cold water, and stir in lemon juice.
In a small bowl, mix together walnuts, honey, lemon rind, and 1/4 teaspoon cinnamon until blended.
Preheat oven to 450°F.
Divide pastry into 4 portions.
Roll out 1 portion large enough to cut evenly into a 7-inch square. (If apples are medium-large, you may need 8-inch squares.) Sprinkle square lightly with cinnamon.
Take an apple out of the water and dry it with a paper towel.
Spoon filling into hollow, and stand apple in the center of square of pastry.
Bring up 4 corners to top of apple and fasten well by pressing with tines of a fork.
Repeat with remaining apples, rerolling scraps of pastry to enclose fifth apple.
Place apples on a large baking sheet or jelly-roll pan.
Reduce heat to 400°F.
Bake apples in top third of oven for 15 minutes, and then reduce heat to 350°F.
Continue baking for 30 minutes longer, or until apples are tender when pierced with a fork and pastry is nicely browned.
Place pan on a wire rack, and allow apples to cool.
